AUTUMN FRUIT SALAD, 2015, 12″x16″
Fruit salad is best if you use whatever fruit is ripest and in season. For example, add strawberries and oranges in the spring, melon, peaches and plums in summer, and pomegranates and persimmons in winter.
Salad Ingredients1 apple, cored
2 bananas
1 basket of blueberries, washed1 small Hawaiian, or ½ a large Mexican papaya
1 bunch of fresh mint
Dressing Ingredients
Juice of 2 limes
1 tablespoon of honey
Tools
Chefs knife, cutting board, large spoon, large bowl, measuring spoon, small bowl or a small jar with a lid.
Directions
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Cut apple into quarters, and remove the core. Cut each quarter in half lengthwise again and chop each slice into 1” pieces. Place in the large bowl.
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Peel bananas and cut the bananas into bite-sized coins. Add to the bowl.
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Discard any shriveled or ugly berries the basket, and remove any stems. Add to the bowl.
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Cut papaya in half and scoop out seeds with a spoon. Lay the papaya cut side down and carefully cut off the skin with a knife. Discard seeds and skin, and cut the papaya into 1” cubes. Add to the bowl.
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Pick the mint leaves off the stem until you have a large handful or about ¼ cup of leaves. Add to the bowl.
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Place lime juice in the small bowl or jar, and then add honey. Stir honey and juice mixture until honey has dissolved. If you have a jar, place the lid on the jar, and shake the jar vigorously until the honey has dissolved. Scrape any honey off of the sides of the jar or bowl and stir to get it to dissolve completely.
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Pour the honey lime mixture on the fruit salad and mix thoroughly. Enjoy immediately.
Tip: Leftover fruit salad will become soggy and less appealing after about 24 hours. Give the salad a new life by turning it into a smoothie, adjusting the temperature or flavor with ice and other ingredients as needed.
Options: Add ¼ cup of toasted nuts or seeds.
